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The quantitative and qualitative characteristics of vitamins

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The quantitative and qualitative characteristics of vitamins  [#permalink]

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New post Updated on: 10 Aug 2013, 13:42
1
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A
B
C
D
E

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  35% (medium)

Question Stats:

71% (01:45) correct 29% (02:02) wrong based on 500 sessions

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The quantitative and qualitative characteristics of vitamins in fresh vegetables are generally sufficient to provide the human body with all necessary vitamins. But because these characteristics gradually decline when vegetables are processed, the quantity of active vitamins that remains after the vegetables are boiled or otherwise processed is almost negligible. Therefore, people who consume vegetables only after they have been processed must take special vitamin supplements to receive sufficient amounts of vitamins.

The conclusion drawn above depends on which of the following assumptions?


(A)Some food companies and restaurants are less concerned with keeping their products healthful than with increasing their flavor.
(B)Processed vegetables and special vitamin supplements are the only two sources of vitamins.
(C)Nutrients other than the vitamins remaining in processed vegetables are of no value to the human organism.
(D)New methods of storing and processing fresh vegetables should be developed to preserve the qualitative and quantitative characteristics of vitamins in processed vegetables at high levels.
(E)To provide the human body with all the necessary vitamins, vegetables should be consumed fresh without processing.

Please elaborate the answers . Thanks !

Originally posted by guerrero25 on 10 Aug 2013, 11:47.
Last edited by guerrero25 on 10 Aug 2013, 13:42, edited 1 time in total.
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Re: The quantitative and qualitative characteristics of vitamins  [#permalink]

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New post 10 Aug 2013, 11:58
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IMO answer is B

The quantitative and qualitative characteristics of vitamins in fresh vegetables are generally sufficient to provide the human body with all necessary vitamins. But because these characteristics gradually decline when vegetables are processed, the quantity of active vitamins that remains after the vegetables are boiled or otherwise processed is almost negligible. Therefore, people who consume vegetables only after they have been processed must take special vitamin supplements to receive sufficient amounts of vitamins.

The conclusion drawn above depends on which of the following assumptions?


(A)Some food companies and restaurants are less concerned with keeping their products healthful than with increasing their flavor. Nothing has been discussed about this in para.
(B)Processed vegetables and special vitamin supplements are the only two sources of vitamins. As it has been mentioned in discussion "must take special vitamin supplements" it shows that supplements are the only option other than unprocessed vegetables for vitamins.
(C)Nutrients other than the vitamins remaining in processed vegetables are of no value to the human organism. Not mentioned
(D)New methods of storing and processing fresh vegetables should be developed to preserve the qualitative and quantitative characteristics of vitamins in processed vegetables at high levels. Not mentioned
(E)To provide the human body with all the necessary vitamins, vegetables should be consumed fresh without processing. It has been mentioned that generally the quantity and quality are sufficient but the same can't be true always as per discussion.



OA to follow ..
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Re: The quantitative and qualitative characteristics of vitamins  [#permalink]

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New post 10 Aug 2013, 12:12
IMO E as per the first line ... Please provide OA ...
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Re: The quantitative and qualitative characteristics of vitamins  [#permalink]

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New post 10 Aug 2013, 12:15
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guerrero25 wrote:
The quantitative and qualitative characteristics of vitamins in fresh vegetables are generally sufficient to provide the human body with all necessary vitamins. But because these characteristics gradually decline when vegetables are processed, the quantity of active vitamins that remains after the vegetables are boiled or otherwise processed is almost negligible. Therefore, people who consume vegetables only after they have been processed must take special vitamin supplements to receive sufficient amounts of vitamins.

The conclusion drawn above depends on which of the following assumptions?


(A)Some food companies and restaurants are less concerned with keeping their products healthful than with increasing their flavor.
(B)Processed vegetables and special vitamin supplements are the only two sources of vitamins.
(C)Nutrients other than the vitamins remaining in processed vegetables are of no value to the human organism.
(D)New methods of storing and processing fresh vegetables should be developed to preserve the qualitative and quantitative characteristics of vitamins in processed vegetables at high levels.
(E)To provide the human body with all the necessary vitamins, vegetables should be consumed fresh without processing.


Please elaborate the answers . Thanks !

OA to follow ..


IMO B
PREMISE:VITAMINS characteristics gradually decline when vegetables are processed.
CONCLUSION: people who consume vegetables only after they have been processed MUST take special vitamin supplements to receive sufficient amounts of vitamins.


LOGICAL GAP :VITAMINS if not received properly by vegetables then MUST take supplements to copensate that parts..==>clearly it means there are no other way to compensate that lack of vitamins.
B clearly says that: Processed vegetables and special vitamin supplements are the only two sources of vitamins.

lets see other options too:


(A)Some food companies and restaurants are less concerned with keeping their products healthful than with increasing their flavor.
OUT OF SCOPE

(C)Nutrients other than the vitamins remaining in processed vegetables are of no value to the human organism.
We are not concerned about other nutrients.

(D)New methods of storing and processing fresh vegetables should be developed to preserve the qualitative and quantitative characteristics of vitamins in processed vegetables at high levels.
OUT OF SCOPE.

(E)To provide the human body with all the necessary vitamins, vegetables should be consumed fresh without processing.
WE are concerned of consumption after being processed.

hence B
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Re: The quantitative and qualitative characteristics of vitamins  [#permalink]

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New post 06 Jan 2017, 17:07
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Mustn't option (B) be "Unprocessed" rather than "Processed"
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Re: The quantitative and qualitative characteristics of vitamins  [#permalink]

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New post 09 Jan 2017, 15:51
(A)Some food companies and restaurants are less concerned with keeping their products healthful than with increasing their flavor.
Out of scope
(B)Processed vegetables and special vitamin supplements are the only two sources of vitamins.
best answer after POE
(C)Nutrients other than the vitamins remaining in processed vegetables are of no value to the human organism.
out of scope
(D)New methods of storing and processing fresh vegetables should be developed to preserve the qualitative and quantitative characteristics of vitamins in processed vegetables at high levels.
[color=#ed1c24]Not an assumption ,an assumpton is s statement that stands true for the given context and is not an advice.
(E)To provide the human body with all the necessary vitamins, vegetables should be consumed fresh without processing.
This is Not an assumption
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Re: The quantitative and qualitative characteristics of vitamins  [#permalink]

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New post 24 Jul 2018, 18:01
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is the correct option not very strong because of the use of only ?
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Re: The quantitative and qualitative characteristics of vitamins  [#permalink]

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New post 24 Jul 2018, 18:21
How I approached this question is below.
a. Clearly out of scope and nothing is discussed about vitamins.
b. Processed vegetables and vitamin supplements are only two source of vitamin....Keep it.
c. We are not talking about nutrients other than vitamins.
d. This is recommendation or suggestion type. Not useful to answer.
e. This is recommendation or suggestion type. Not useful to answer.

B is correct choice.
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Re: The quantitative and qualitative characteristics of vitamins  [#permalink]

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New post 31 Jul 2018, 02:57
kanthaliya wrote:
is the correct option not very strong because of the use of only ?


Yes you are right. Normally such strong tone are rejected.
But in this case , the question also have a strong tone.
"people who consume vegetables only after they have been processedmust take special vitamin supplements to receive sufficient amounts of vitamins."
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Re: The quantitative and qualitative characteristics of vitamins  [#permalink]

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New post 31 Jul 2018, 04:57
Hope you are preparing well.
Let us solve this question. The claim made by the argument suggests that people who eat processed vegetables should take additional supplements to have a sufficient amount of vitamins. This conclusion is made on the premise that the vegetables though remain to be a good source of protein lose the vitamins due to being processed.
The flaw in the argument is that in the premise the author talks about the vegetables being a good source of proteins and in the claim he suggests that vitamin supplements should be taken to meet the requirements as vegetables lose the vitamins after being processed.
Now, the assumption should bridge the gap. The correct answer will suggest that there are only two major sources of proteins -Vegetables and supplements. Let us now look at the options
A-Out of scope
B-Yes matches closely with our prediction
C-We are not talking about other nutrients
D-Out of scope
E-The argument discusses a situation where vegetables are processed.
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Re: The quantitative and qualitative characteristics of vitamins  [#permalink]

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New post 01 Aug 2018, 00:35
The quantitative and qualitative characteristics of vitamins in fresh vegetables are generally sufficient to provide the human body with all necessary vitamins. But because these characteristics gradually decline when vegetables are processed, the quantity of active vitamins that remains after the vegetables are boiled or otherwise processed is almost negligible. Therefore, people who consume vegetables only after they have been processed must take special vitamin supplements to receive sufficient amounts of vitamins.

Conclusion: People who consume vegetables only after they have been processed must have special vitamin supplements to receive sufficient amounts of vitamins.
Premise: 1.Fresh vegetables when processed loose their vitamins quantity and quantity then remains negligible.
So, i order to find assumption we need to create a link between these two elements.

The conclusion drawn above depends on which of the following assumptions?


(A)Some food companies and restaurants are less concerned with keeping their products healthful than with increasing their flavor. // out of scope//
(B)Processed vegetables and special vitamin supplements are the only two sources of vitamins.// This can create a relationship between the two because if processed vegetables are not providing you with enough vitamins then you can go for specail vitamins supplements//

(C)Nutrients other than the vitamins remaining in processed vegetables are of no value to the human organism.// We are not concerned about other nutrients//

(D)New methods of storing and processing fresh vegetables should be developed to preserve the qualitative and quantitative characteristics of vitamins in processed vegetables at high levels.// This is again out of scope//

(E)To provide the human body with all the necessary vitamins, vegetables should be consumed fresh without processing.// This is just fact which is stated as premise before and is now out of scope as there is no talks about vitamins supplements in this option//

Hope this helps....
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Re: The quantitative and qualitative characteristics of vitamins &nbs [#permalink] 01 Aug 2018, 00:35
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